Boneless Beef Chuck Arm Roast with lots of Qview

Discussion in 'Beef' started by rbranstner, Jun 15, 2010.

  1. rbranstner

    rbranstner Smoking Guru OTBS Member

    Well I finally got around to smoking the Arm roast I started a thread on a few days ago. I decided to throw it in a marinate instead putting it in salt. I mixed up some sea salt, pepper, garlic & onion powder, accent, dill, olive oil & balsamic vinaigrette and threw it in a zip lock bag for around 5.5 hours. I fired up my A-Maze-N-Smoker with some peach and cold smoked the roast for 1.5 hours then turned the heat on in my propane smoker and smoked it until an internal temp of 127. The smoker was around 250 and it took around 1.5 hours to get it up to 127 internal temp. I lit both ends of the A Maze N Smoker and then when I turned the heat on I lit the center of it as well and then the dust burned up really quick. The roast was good but not what I was hoping for. I picked the wrong cut of meat. I wanted to get something like a prime rib but that wasn't the case. Don't get me wrong it tasted great but it just wasn't what I was hoping for. Next time I will get a better cut of meat. I also threw some Salt in the smoker but that is still going so I don' t know how that tastes yet. Here is the Qview. 

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    The Marinade

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    You can see the salt is on the top.

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    I was getting hungry so I had to have a snack of garlic stuffed olives. I love these things.

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    All done.

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    As you can see its not the best cut of meat.

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    Plated with some grilling beans and wild rice chicken salad from the store.

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    Like I said it was good but not what I was looking for. Would I eat it again? Heck yes. Would I cook it again? Probably would get a better cut of meat. Thanks for looking.
     
  2. adiochiro3

    adiochiro3 Master of the Pit OTBS Member

    Looks good to me.  I wouldn't turn down an invitation to dinner based on your Q-view!  Smoked salt?  That's a new one to my ears.  I'll have to look that up!  Those garlic stiffed olives sound good too.  Ya ever try to smoke them a bit first?
     
  3. caveman

    caveman Master of the Pit SMF Premier Member

    The meal looks great.  Love the smoked salt idea.  & the olives, perfect! [​IMG][​IMG]
     
  4. pops6927

    pops6927 Smoking Guru Staff Member Moderator Group Lead OTBS Member SMF Premier Member

    The meat looked great!  It's not the tenderest cut on the cattle by any means but it's not the worst either; it's great for London Broil when medium rare.  But, you're sizzling at a high temp on the outside so the inside doesn't contract as much and toughen.  Cooking low and slow allows more contraction and likewise get tougher without the benefit of breaking down the connective tissue at 200°+.  But sliced thin it should still be an attractive piece of beef.

    Like my dad said if I complained the beef was tough... "I'd be a lot tougher if we didn't have it.." [​IMG]
     
  5. walle

    walle Smoking Fanatic OTBS Member

    RB - looks good from here, brother! 

    Pops - great advice!  I've never heard that, but I'm pick'en up what you're putt'en down, man!  I'm going to give that one a try with one of my big shoulder roasts.

    Thanks!

     
     
  6. rbranstner

    rbranstner Smoking Guru OTBS Member

    I just pulled the salt out of the smoker this morning and it has a slight tint in color so it looks like it took on some smoke. My fingers also smell like smoke after stiring it and putting it in a container. I can't wait to try this stuff out. I'll also give the roast a second run at lunch today and see how it goes making it into a sandwich.
     

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